BEEF POT PIE WITH POTATO BISCUIT CRUST 1/2 pound piece deli roast beef, cubed (1 1/2 cups) 2 cups frozen vegetables (from 16-ounce bag) 1 medium onion, chopped (1/2 cup) 1 jar (12 ounces) beef gravy Potato Biscuit Crust (below) Heat oven to 375°F. Heat beef, vegetables, onion and gravy to boiling in 3-quart saucepan, stirring frequently; boil and stir 1 minute. Keep warm. Make Potato Biscuit Crust. Pour beef mixture into ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Carefully unfold crust onto beef mixture.

Bake uncovered 30 to 35 minutes or until crust is golden brown.

4 to 6 servings.

POTATO BISCUIT CRUST

2/3 cup dry mashed potatoes
2/3 cup hot water
1 1/2 cups Bisquick
2 to 3 tablespoons milk
1 tablespoon freeze-dried chives

Mix potatoes and water in medium bowl; let stand until water is absorbed. Stir in Bisquick, milk and chives until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 10 times. Pat into 11 x 7-inch rectangle. Fold crosswise into thirds.

SUBSTITUTION: You can use chopped fresh chives or chopped green onions instead of the freeze-dried chives. Use your favorite frozen vegetable combination.

VARIATION: For a hearty chicken pot pie, use 1 1/2 cups chopped cooked chicken and a jar of chicken gravy instead of the beef.

1 Serving: Calories: 350 (Cal. from fat: 90), Fat: 10g (Saturated: 3g), Cholesterol: 30mg, Sodium: 1,750mg, Carbohydrate: 51g, Protein: 19g.

[Betty Crocker, Comfort Casseroles, January 2001]